Shoutout to my grandma's trick for her apple pie filling
I always wondered why her filling was never watery like mine, even after baking. Last Thanksgiving, she showed me she tosses the sliced apples with the sugar and spices and lets them sit for a full hour before assembling. The sugar pulls out just enough juice so the cornstarch can thicken it perfectly in the oven. My pies went from soggy-bottomed to firm and sliceable in one try. Does anyone else have a fruit pie trick like that?